BBQ Chicken Salad

This amazing, fresh salad has all the deliciousness of a full Summer Barbeque plated up on a single healthy, clean plate.

Sweet, smoky, spicy chicken breast tops a mixture of corn, carrots, cabbage, avocado, and even crunchy sunflower seeds. Each ingredient is prepared to maximize its flavor.

The chicken is grilled. The corn is roasted. The sunflower seeds are toasted. The blue cheese is cold and creamy.

Every bite is a symphony of flavor. Seriously, don't let this one pass you by!

While we tend to gravitate towards these flavors in the summer time, there is nothing like this bright salad to break up the heavy stews and roasts we enjoy in the fall and winter months.

So, basically, any time is a good time for BBQ Chicken Salad.

<! data-preserve-html-node="true"-- START The Recipe Box -->

Print

With ImageWithout Image

BBQ Chicken Salad

Yield 6

Author 1200Today

In this BBQ Chicken Salad, shredded cabbage and carrots are tossed with romaine, sunflower seeds, and a homemade dressing that makes this the perfect year-round plate of sunshine!

Ingredients

BBQ Chicken

• 2 pounds boneless skinless chicken breast
• 2 teaspoons olive oil
• 2 tablespoons Montreal chicken seasoning
• 1/2 cup bbq sauce

Summer Salad

• 14 ounces slaw mix, cabbage and carrots
• 2 romaine lettuce, sliced or chopped
• 3 ears corn, grilled and kernels cut off cob
• 1/2 medium red onion, sliced
• 4 green onions, sliced
• 1 jalapeños, sliced
• 2 avocados, sliced
• 1/4 cup blue cheese, crumbled, more or less to preference
• 1/4 cup sunflower seeds, unsalted

Yogurt Coleslaw Dressing

• 1/2 cup plain nonfat Greek yogurt
• 1/4 cup mayonnaise
• 1½ tablespoons honey
• 2 tablespoon lemon juice, freshly squeezed, or more to taste
• 1 tablespoon white vinegar
• 1/2 teaspoon dry mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper, freshly ground
• 1/4 teaspoon celery seed, optional

Instructions

BBQ Chicken

1. Pound chicken breasts to an even thickness -roughly 1/2 all the way around.
2. Place the chicken breasts in a bowl and toss with the olive oil and seasoning. Mix in about half of the BBQ sauce. Cover the bowl and marinate in the refrigerator for 2 hours or overnight.
3. Preheat your grill to 450°. Once the grill is hot, place the breasts on the grates, close the lid and grill for 4 to 5 minutes. Use tongs to turn the breasts, close the lid and grill for 4 more minutes.
4. Brush with the remaining barbecue sauce and turn. Repeating a few times until the breasts are fully cooked and the sauce has caramelized. Transfer to a cutting board, tent with foil and allow to rest for 5 minutes. Once rested, thinly slice.

Summer Salad

1. In a large bowl, combine slaw mix, romaine, and desired amount of Yogurt Coleslaw Dressing. Toss to combine.
2. Divide the salad among bowls or plates.
3. Top each salad with grilled corn kernels, red and green onions, blue cheese, sunflower seeds, and sliced chicken breast.

Yogurt Coleslaw Dressing

1. In a glass jar or container with a tight-fitting lid, combine the greek yogurt, mayo, honey, lemon juice, vinegar, dry mustard, salt and pepper, and celery seed -if using.
2. Secure the lid and shake well to combine. Make sure the honey is mixed well throughout.
3. Refrigerate until ready to serve

Nutrition Facts

Calories

525.36

Fat (grams)

26.09

Sat. Fat (grams)

4.05

Carbs (grams)

37.07

Fiber (grams)

8.59

Net carbs

28.46

Sugar (grams)

19.31

Protein (grams)

39.54

Sodium (milligrams)

707.12

Cholesterol (grams)

101.52

Estimate only

All rights reserved for 1200today

Did you make this recipe?

Tag @1200today on instagram and hashtag it # 1200today